Pan-fried Chicken Provençal (Paysanne)

Ingredients

• 1200 gChicken
• 50 gFlour
• 30 mlOlive oil
• 15 gOnion
• 120 mlWhite wine
• 500 gTomato
• 5 gGarlic
• 5 gParsley
• 144 gOlive
• 6 gSalt
• 2 gPepper
• 600 gPotato

Instructions

1. 1

   Preparation

   • Cut the chicken into portions (legs, breasts cut) and season with 6 g salt and 2 g pepper.
   • Lightly coat the pieces in 50 g all-purpose flour and shake off excess.
2. 2

   Pan-frying

   • Heat 2 tbsp (30 ml) olive oil in a large skillet or braiser.
   • Brown the floured chicken pieces in batches over medium-high heat for a few minutes on each side until lightly colored. Remove and set aside.
3. 3

   Aromatics and deglazing

   • Sauté 1 tbsp finely chopped onion (≈15 g) in the same pan until translucent.
   • Deglaze with 120 ml dry white wine and reduce by half over medium heat.
4. 4

   Simmer in tomato sauce

   • Add 500 g peeled, seeded and chopped tomatoes, 1 crushed garlic clove (5 g) and about 5 g chopped parsley.
   • Return the browned chicken to the pan, cover partially and simmer gently 15–18 minutes until cooked through and the sauce has thickened.
   • Stir in 24 pitted black olives (≈144 g) near the end and warm through.
5. 5

   To serve

   • Arrange the chicken on a platter, spoon over sauce and olives and garnish with parsley.
   • Serve with freshly cooked potatoes (600 g) or baked apples.